Blueberry Crumb Coffee Cake

In  high school I took home economics.  Because I was a decent cook , home economics was easy for me.  I found myself helping others which was fine because I got show off my cooking skills.  Eventually my showing off caught up with me when I ruined a dish for my group.  Out of all the things we made the coffee cake was my favorite.  Till this day I regret not writing down the recipe due to laziness.

Since then I’ve been looking for a coffee cake that I had in high school and I think I’ve found it.  This coffee cake reminds me what I had in high school minus the blueberries and orange zest.  This is a Barefoot Contessa recipe and she never disappoints.  This cake not overly sweet and has a nice the hint orange zest.  The best part of the cake is the streusel which gives the cake a nice texture and cinnamon flavor.  I’ve made this cake for dessert but this would perfect for breakfast and with a nice cup of coffee.

Blueberry Crumb Cake

Adapted from Channeling Contessa via Barefoot Contessa

For the Streusel:

1/4 cup granulated sugar

1/3 light brown sugar, lightly packed

1 tsp ground cinnamon

1/8 ground nutmeg

1/4 pound (1 stick) unsalted butter, melted

1 1/3 all-purpose flour

Combine granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.  Stir in the melted the butter and the flour.  Mix well and set aside.

For the Cake:

6 tablespoons unsalted butter, at room temperature (3/4 stick)

3/4 cup granulated sugar

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest (I used orange zest)

2/3 cup sour cream

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh blueberries + additional 1/2 cup fresh blueberries

In a bowl shift flour, baking powder, baking soda, kosher salt; and set aside.

Cream butter and sugar in a bowl of an electric mixer on high-speed for 4 to 5 minutes until light.  Reduce the speed to low and add the eggs 1 at a time, then add vanilla, lemon zest, and sour cream.    With the mixer on low-speed, add the flour mixture until well combined.  Fold in the blueberries and stir to be sure that the cake mixture is completely mixed.

Pour the batter into the prepared greased pan and spread out evenly in the pan.  Crumble the streusel topping evenly on top of the batter.  Bake for 40-50 minutes, until a cake tester comes out clean.  Cool completely before serving.

Author Note:

I used orange zest instead of lemon and it came out great.  Also I think you could use other fruit other than blueberries, so feel free to experiment.

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